CHIVE MINI MUFFINS
Such a savory muffin is great to serve for a brunch or as the side of a bowl of soup on a cool day. They have a wonderful oniony flavor.-Patty Albright, Tooele, Utah
Provided by Taste of Home
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small skillet, saute onion in 1 teaspoon oil until tender. Remove from the heat; set aside. In a large bowl, combine the flour, sugar, baking soda and salt. Stir in chives. Combine the egg, buttermilk, sauteed onions and remaining oil; stir into flour mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 375° for 13-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 51 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 71mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
GREEN CHILE CORN MUFFINS
Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!
Provided by JenniferCooks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until golden brown and set, 25 to 30 minutes.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g
CULINARY QUEST CHIVE-CORN MUFFINS
Make and share this Culinary Quest Chive-Corn Muffins recipe from Food.com.
Provided by JackieOhNo
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and spray 12 muffin-pan cups (about 2-1/4 inch size) with nonstick cooking spray.
- Combine cornmeal, flour, baking powder, sugar and salt in a bowl and set aside.
- Combine milk, egg, chives, and butter in a bowl; pour all at once into the cornmeal mixture, stirring with a fork only until blended.
- Spoon about 2 T. of the batter into each muffin cup; bake until lightly golden - about 20 minutes. Serve warm.
Nutrition Facts : Calories 89.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 18.4, Sodium 299.6, Carbohydrate 15.4, Fiber 1, Sugar 0.3, Protein 3
CHIVE-CORN MUFFINS
Steps:
- Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
- Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.
CHILI CORN MUFFINS
Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
CHIVE AND DILL MUFFINS
Savory muffins ideal for a weekend breakfast.
Provided by Laka kuharica - Easy Cook
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
- Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
- Pour 1/3 cup batter into each prepared muffin cup.
- Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 20.7 g, Cholesterol 40.5 mg, Fat 4.5 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 382.5 mg, Sugar 3.5 g
CHIVE-CORN MUFFINS
This is from Bon Appetit April 2001. These are delicious by themselves but try them with the Broiled Portobellos Topped with Creamy Scrambled Eggs. Add Roasted Asparagus with Goat Cheese and Bacon and you have Brunch-Extraodinaire!
Provided by CaribbeanQueen
Categories Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 425 degrees.
- Spray 10 standard muffin cups (each about 1/3 cup capacity) or 30 mini-muffin cups with non-stick spray.
- Whisk flour, cornmeal, sugar, baking soda and cayenne pepper in medium bowl. Mix well to blend ingredients.
- Stir in chives.
- In another medium bowl whisk yogurt, eggs and melted butter.
- Add yogurt mixture to dry ingredients and stir just until blended.
- Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard cup or about 1 generous T. for each mini-muffin cup.
- Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard and 14 minutes for mini.
- Transfer pans to rack and let cool a couple of minutes before serving.
- Or make ahead and rewarm right before serving in a 350 degree oven.
- Serve with softened butter (lots and lots of softened butter!).
Nutrition Facts : Calories 163.3, Fat 6.2, SaturatedFat 3.4, Cholesterol 56.2, Sodium 341.1, Carbohydrate 22.3, Fiber 1.3, Sugar 3.2, Protein 4.9
More about "chive corn muffins recipes"
CHIVE-CORN MUFFINS RECIPE | BON APPéTIT
From bonappetit.com
Servings 10
- Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
- Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. DO AHEAD Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes. Remove from pans and serve.
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Servings 12Total Time 30 mins
- Preheat the oven to 400° and spray a 12-cup muffin tin with baking spray. In a medium bowl, whisk the flour and cornmeal with the baking powder, sugar and salt. Lightly stir in 1 cup of the cheddar cheese and the chives.
- In a small bowl, whisk the milk with the egg and the 1/4 cup of canola oil. Fold the liquid ingredients into the dry ingredients just until evenly moistened. Spoon the batter into the muffin cups. Sprinkle the tops with the remaining 1/4 cup of cheddar cheese. Bake for 22 to 25 minutes, until the muffins are springy and golden. Let the muffins cool for 5 minutes, then turn them out onto a rack to cool.
- Meanwhile, brush the jalapeños lightly with oil and roast directly over a gas flame or under the broiler, turning, until lightly charred, about 5 minutes. Transfer the chiles to a bowl, cover with plastic wrap and refrigerate to cool slightly, about 5 minutes.
- Peel, seed and finely chop the jalapeños. Mix them with the cream cheese and pepper jelly. Serve the muffins with the pepper jelly cream cheese.
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